Tomato and Orange Soup

INGREDIENTS

  • 2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices
  • 1 tablespoon unsalted butter
  • 1/2 cup minced onion
  • 1 cup chicken or vegetable stock
  • 3/4 cup fresh orange juice
  • 2 tablespoons thinly sliced mint or basil leaves
  • Salt and freshly ground black pepper

OPTIONAL GARNISH:

  • thin orange slices, halved cherry tomatoes, sprigs of mint or basil

PREPARATION

If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.
YIELD
6 servings
NOTE: Approximate nutritional analysis per serving: 75 calories, 3 grams fat, 6 milligrams cholesterol, 20 milligrams sodium (before salting), 2 grams protein, 10 grams carbohydrate
 

http://www.nytimes.com/recipes/6876/tomato-and-orange-soup.html

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